Middle Eastern Spiced Aubergine With Bulgar, Saffron Yoghurt, Toasted Almonds & Pomegranate
INGREDIENTS
Aubergine, bulgar wheat, parsley, mint, pomegranate seeds, almonds, cumin seeds, ground coriander, saffron, lemon, garlic, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodide)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 468kcal; Protein 15.7g; Fat 27.4g; Saturated Fat 3g; Total Carbs 42.2g; Fibre 18.6g; Salt 1.5g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Preheat your oven to 200°C / 180 fan, take out a large roasting tray and bring a small saucepan of water to the boil on the hob.
Slice the aubergine into 1cm thick rounds, then place into your roasting tray, drizzle with olive oil and toss in the spice mix to coat. Roast in the oven for 15 minutes, then flip them over and roast for 15 minutes more. Add the almonds to one side of your roasting tray for the final 5 minutes of cooking time to toast them.
Add the bulgar wheat to your saucepan of boiling water, boil for 6-8 minutes or until the grains are tender, then drain and set aside. While the bulgar cooks, finely chop the parsley and mint, then toss them through the bulgar along with a drizzle of olive oil and salt to taste.
Layer the roasted aubergines between serving plates, scatter over the bulgar wheat and drizzle over the saffron yoghurt on top. Sprinkle with pomegranate seeds, parsley and mint to serve and enjoy!
Hot & Sour Thai Tom Yum With Udon Noodles, Pak Choi, Button Mushrooms & Spring Onions
INGREDIENTS
Onion, garlic, ginger, red chilli, tomato puree, coconut sugar, kaffir lime leaves, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), mushroom, tofu (water, soya beans* (31%), nigari), lime, soy sauce (gluten free), rice vinegar, lemongrass, tomato puree, soba noodles (wheat flour, water, salt), spring onions, coriander
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 505kcal; Protein 28.5g; Fat 8.3g; Saturated Fat 1.4g; Total Carbs 85.6g; Fibre 11.9g; Salt 3.5g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Brown Rice Noodles With Crispy Tofu, Julienned Vegetables & Black Bean Rayu Chilli Sauce
INGREDIENTS
Brown rice noodles (brown rice, water, salt), tofu (soy), mint, courgette, carrot, fermented black beans, red chillies, vegetable oil, sesame oil, garlic, sesame seeds, soy sauce (gluten free), raw natural cane sugar, cinnamon, star anise
NUTRITION
Calories 578kcal; Protein 21.4g; Fat 22.3g; Saturated Fat 3.8g; Total Carbs 80.8g; Fibre 10.7g; Salt 0.75g
Based on a single person portion
ALLERGENS
Soy, sesame
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Adobo Black Bean Tacos With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha
INGREDIENTS
Black beans, ancho chilli, garlic, paprika, cumin, red wine vinegar, extra virgin olive oil, water, sea salt, balsamic vinegar, soy sauce (gluten free), chilli flakes, cashews, lime juice, lemon juice, guajillo chillies, chile de arbol, peanuts, sesame seeds, cider vinegar, corn tacos (water, yellow corn flour, sea salt), baby gem lettuce, avocado
ALLERGENS
Nuts, peanuts, sesame, soy
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 753kcal; Protein 21.3g; Fat 48.4g; Saturated Fat 8.3g; Total Carbs 64.9g; Fibre 19.4g; Salt 1.5g
Based on a single person portion
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
INGREDIENTS
King oyster mushrooms, portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesame, wheat flour, salt, water)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.